Guacamole Recipe

Prepare produce

Halve the avocados lengthwise and remove pits. Using a spoon, scoop the flesh into a medium mixing bowl. Finely dice the red onion and tomato; remove tomato seeds to avoid excess liquid. Mince the jalapeño (remove seeds if you want milder heat) and garlic. Chop the cilantro leaves and tender stems. Cut lime wedges if serving as garnish.

Mash avocados

Add the fresh lime juice to the avocado flesh to prevent browning and add brightness. Using a fork or potato masher, mash the avocados to your preferred texture — about 8–12 quick mashes for a slightly chunky guacamole or more for smoother. Leave some small chunks for texture.

Incorporate aromatics and seasonings

Add the finely diced red onion, minced jalapeño, minced garlic, chopped cilantro, and diced tomato to the mashed avocado. Sprinkle in the kosher salt, black pepper, and optional ground cumin. Gently fold everything together with a spatula or spoon until evenly combined, taking care not to overwork the mixture so it stays bright and slightly textured.

Adjust seasoning

Taste and adjust seasoning: add more salt, a squeeze of lime juice, or more jalapeño if you prefer heat. If desired, drizzle the extra-virgin olive oil over the top and gently fold once to add a silky finish.

Serve tableside

Transfer the guacamole to a serving bowl or keep in the mixing bowl for tableside presentation. Garnish with a small cilantro sprig and arrange lime wedges alongside. Serve immediately with tortilla chips or as desired. If you must hold it briefly, press plastic wrap directly onto the surface to minimize browning and refrigerate for up to 1 hour.